LIGHT AND MOIST DEVIL'S FOOD CAKE

This Sunday, I was taking stock of my posts uptil now.....and suddenly it hit me, that I don't have any post on "chocolate cake"!! Now, THAT, is an utterly shameful moment for a chocoholic like me! You know, I am that kind of a person whom you can wake up at 2:00 a.m. (not 12:00, as I usually sleep at 12...;)....lols), serve me chocolate, and I'll forgive you for the sin you've committed in waking me up!  
Anyways.....after this moment of realization, I was devastated and depressed. Now, there is no better a cure for depression, than "chocolate"!.....even if the depression springs from chocolate itself! And so I went about my task of preparing a chocolate treat for me and my blog baby.....

This is a Devil's food cake recipe from Sanjeev Kapoor's "Cakes and Bakes". Though there are many variations and versions of a devil's food cake, but for me, a devil's food cake should be rich in chocolate; and light, fluffy and airy in texture.....a well-balanced dish, that's full of chocolate flavor, without being heavy! I just drown this cake in chocolate ganache, if I want to bask in chocolate! However, as it's raining Sun over here, I went with a lighter version of this delightful cake.....topped with walnuts and chocolate chips!

WHAT YOU NEED:
1 1/2 cups All purpose flour
1 cup Castor sugar
60 gm Unsalted Butter (1/4 cup + 1 Tbsp)
60 gm Dark Chocolate (1/4 cup+1 Tbsp)
1/2 cup Boiling water
1/2 cup Buttermilk
2 Eggs
1 tsp  Baking powder
1 tsp Baking Soda
1 tsp instant coffee powder
1 tsp Chocolate/ Vanilla essence
1/2 cup chopped walnuts
1/4 cup chocolate chips, coated lightly with flour

WHAT YOU DO:
Pre-heat the oven to 350 F/ 180 C. Grease and line a 9 inch round pan (I used 8" pan).
Sieve together flour, baking powder and Baking soda 3-4 times.
Melt the chocolate in boiling water and mix coffee in it. Cool slightly.
Cream together butter and sugar till light and fluffy. Add eggs one by one and whisk till fully incorporated. Fold in flour and buttermilk alternately to the butter mixture.
Add the chocolate mixture to the cake batter and give it one last whirl with your hand mixer to smoothen out any lumps. Do NOT go overboard with the whisking!
The batter would be a little runnier than your average thick cake batter, but don't worry, it's ok....trust me.
Fill the pan upto 2/3rd with cake batter. Top it with walnut and chocolate chips.
Bake in the oven at 180 C/ 350 F for 45-55 mins. Mine took 60 mins. Check with a skewer after 45 mins.

   
Take it out and place on a wire rack to cool completely before demolding from the pan. As the cake is very soft, it might break if attempted to demold before cooling. Hence this step is very important.
Once it's cooled, take it out, slice and enjoy!

Want a slice...??!